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Sunday, June 28, 2015

Recipe Sunday...Pecan Sandies

A friend of mine mentioned Pecan Sandies the other day. They are a shortbread cookie loaded with chopped pecans. I make them a couple of times a year because I can't leave them alone and believe me when I tell you they are not fat free or calorie free, either. I'm sure three times a year would fill up every cellulite cell in my body but two times a year. No, sir! That surely can't make the bathroom scales moan and groan!

PECAN SANDIES

2 cups softened butter

1 cup powdered sugar

2 T. Water

4 teaspoons vanilla extract

4 cups all purpose flour

2 cups finely chopped pecans

Preheat oven to 300°. In a
large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually
add flour; fold in pecans.

Roll dough into 1-in. balls.
Place on ungreased baking sheets and flatten with the bottom of a glass dipped
in sugar.

Bake 20-25 minutes or until
bottom edges are golden brown. Cool on a wire rack. When cool, dust with
confectioners' sugar. Yield: about 5 dozen.

(NOTE: The tops do not get
brown so test the bottom for doneness not the top. And I never substitute margarine for butter in this recipe.)

Growing up these were my favorite cookies. Grown up now ( poundage as well as age) I can't eat them as often as I like but...... may make an exception this week and just walk an extra mile a day to work them off.